10 Tequila Cocktails to Celebrate Mexican Independence
By Chilled Magazine
Continue the countdown to Mexican Independence Day with 10 cocktails made by Bartenders.
Lobos 1707 Tequila challenged 100 Chilled 100 bartenders to create unique cocktails using thier premium tequila line. From infusing their tequila to creating unique syrups, bartenders went all out creating dynamic cocktails that showcase the unique flavors of Lobos 1707.
As you plan your specials for Mexican Independence Day, make sure to check out the incredible cocktails made during the Lobos Challenge and get inspired.
Bountiful Cup
By Wendy Hodges / Las Vegas
Ingredients:
- 2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Potter Wines Premier Jalapeno and Grape Wine
- 1/2 oz. Perfect Puree Green Apple
- 3/4 oz. Basil Syrup*
- 1/4 oz. Malic/Citric acid solution**
- Top with yuzu fever tree soda
Preparation: Shake all ingredients (except soda) with ice. Double strain over crushed ice in a Collins glass. Top with yuzu soda. Garnish: Dehydrated apple chip and grated jalapeno over the top.
*Basil Syrup
Simmer 1 bunch of basil with ½ cup sugar and ½ cup water until sugar is dissolved. Remove from heat and allow to cool to room temperature. Double strain and store in refrigerator.
**Malic/Citric Acid Solution
6 grams malic acid, 4 grams citric acid, 100 grams water. Combine and whisk until dissolved, bottle and store.
Feathered Serpent
By Vanessa Lan / Reno
Ingredients:
- 2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Benedictine
- 3/4 oz. Dragon fruit Agave*
- 3/4 oz. Lime Juice
- 1/2 cup. red dragon fruit cubed
Preparation: Muddle dragon fruit in tin. Add the rest of the ingredients. Shake with ice for 8-10 shakes. Double strain into a martini glass rimmed with chamoy and tajin. Garnish with a lime wheel and dragon fruit cube.
*Dragon Fruit Agave
- 2 parts Dragon fruit Puree
- 1 part Agave
Preparation: Combine in a saucepan and bring to a boil. Turn down the heat and let summer for 10 minutes. Cover, turn off heat, and let cool.
Kiss from a Rose
By Leslie Edwards / Tampa
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 1 oz. Lemon Cordial
- 1/2 oz. Real Kiwi Puree
- 3/4 oz. Blueberry Syrup
- 3/4 oz. Simple Syrup
- 1/4 oz. Grand Marnier
Preparation: Shake all ingredients with ice. Double strain and serve up in a martini glass. Garnish with dehydrated mini rose.
Pineapple Angel
By Vladymyr Buryanov/ Las Vegas
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 3/4 oz. Peach Liqueur
- 1/4 oz. Simple Syrup
- 3/4 oz. Fresh lime juice
- 4-5 fresh Sage Leaves
- 50 grams Pineapple Chunks
Preparation: Muddle pineapple and simple syrup in mixing glass. Add lime, sage, tequila, peach liqueur, and ice and give it a good shake. Double strain into chilled coupe glass. Garnish with fresh sage leaf.
Jacaranda
By Rynne Hoffman / Phoenix
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Martine Honeysuckle Liquor
- 1/2 oz. Cocchi Americano Dry Vermouth
- 2 dashes Angostura Bitters
- 2 dashes Orange Bitters
- 1 dash Liquid Saline
Preparation: Stir with ice and strain into Nick and Nora glass. Garnish with orange twist and jacaranda flower.
Asuka
By Marlowe Johnson/ Detroit
Ingredients:
- 1 1/2 oz. Hibiscus and Passionfruit tea infused Lobos 1707 Joven Tequila
- 3/4 oz. Marie Brizard Yuzu liqueur
- 3/4 oz. Dolin blanc vermouth
- 1 dropper Scrappy’s Black lemon bitters
- pinch of Sea Salt
Preparation: Build in mixing glass and stir with ice for about 30 seconds. Strain into cocktail glass and enjoy.
Wolf Hunter
By Kyle Darrow / Philadelphia
Ingredients:
- 2 oz Lobos 1707 Joven Tequila
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. Fassionola Syrup (cocktail and sons)
- 1/2 oz Allspice Syrup
- 1/4 oz Agave Syrup
Preparation: Shake all ingredients with ice. Strain over crushed ice in bucket glass. Top with amontillado sherry. Garnish with torched cinnamon stick and edible orchid.
Summer’s Cancelled
By Kurt Rogers II / Jacksonville
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Spanish Brandy
- 1/4 oz. PX Sherry
- 1 oz. Pineapple juice
- 1/4 oz. Fresh Lime juice
- 1 oz. Coconut crème
Preparation: Mix all ingredients in tin and shake with ice. Strain over crushed ice. Top with Aromatic bitters. Garnish with pineapple fronds and enjoy
There’s a Wolf in My Shrub
By Cynthya Halog / Las Vegas
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Lime Juice
- 1/2 oz. Blackberry Pepper Shrub
- 3/4 oz. Vanilla liqueur
Preparation: Shake all ingredients with ice. Double strain over ice sphere in bucket glass. Garnish: Dehydrated lime wheel and cracked black pepper.
MANGO Tango
By Beau Macik / Indianapolis
Ingredients:
- 2 oz. of Lobos 1707 Blanco Tequila
- 3/4 oz. Giffard Pineapple Liqueur
- 1 oz. Mango Puree
- 1 oz. Fresh Lime Juice
- 4 dashes of Hellfire Shrub
- 4 dashes of Smoked Chili Bitters
- 1 egg white
Preparation: Combine ingredients and dry shake first. Add ice and shake again. Strain into a glass and let it settle before garnishing with a fresh mango slice, one mango macaroon and one sprig of cilantro.